Foodie elitism is for douchebags. Not everyone can afford to buy all their "ingredients" from Whole Foods, TJ's and farmer's markets, or shell out for individual spices. Even the cost of cheap-y brands like Badia adds up quickly. I can play this game too! (TW: BOXED CURRY MIXES).

With that said, I do add lots of extra cumin and turmeric, and just a soupçon of five spice ("omg, plebs, make your own artisanal spice blendz!") to my pre-made S&B curry bricks. I've been eating that brand since childhood. It's what I know... it's what I love! CURRY SNOBS EAT SHIT!

The extra spices really do make it that much better. They seem to add an almost lemon-y "zing". It's good enough, and I'm lazy enough, that I'll eat it as is with no other ingredients. Just pure, greasy curry sludge (melted down in a little peanut oil for extra unnecessary calories) over calrose rice. Occasionally, I'll throw in a tiny dash of cinnamon, ginger powder (I can hear the "foodies" groaning again) and/or some habanero or soy sauce. If I can be bothered, I'll chop up a whole onion and pretend throwing that in constitutes a proper meal. Sometimes, I get real shitty and lazy and throw in those hippie dog food "crumbles" (TVP), or some kind of rubbery faux-chicken or canned imitation duck wheat gluten.

That's pretty much how I do curry in 2016. But I'm eating a bag of baby carrots right now and I'm thinking, I'd like to try some carrot-y curry. Carrots are not something I ever really use. Especially not large pieces. But it sounds good right now. I'm thinking I wanna get really gay with it and add a little peanut butter (more groans), and perhaps a little coconut oil, because I want it to taste like salty liquid peanut brittle.